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A vibrant bowl featuring grilled chicken pieces topped with colorful Mexican street corn, fresh cilantro, crumbled cheese, and a drizzle of creamy sauce. The bowl is garnished with lime wedges and served on a rustic wooden surface, showcasing a variety of textures and bright colors.

Flavorful Weeknight Mexican Street Corn Chicken Bowls

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Discover the delicious and easy-to-make Flavorful Weeknight Mexican Street Corn Chicken Bowls, a perfect blend of tender chicken, smoky grilled corn, and vibrant toppings. This recipe offers bold flavors and quick preparation, making it ideal for busy weeknights. Enjoy a satisfying and colorful dinner with simple ingredients and delicious toppings that bring authentic street food flavors to your table.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large chicken breasts or thighs, diced
  • 4 ears of fresh corn on the cob, grilled and kernels removed
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup Cotija cheese, crumbled
  • Juice of 1 lime
  • Chopped fresh cilantro, for garnish
  • Optional: sliced jalapeños, hot sauce, or avocado for extra toppings

Instructions

  1. Marinate the diced chicken with chili powder, smoked paprika, cumin, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken until browned and cooked through, about 7-10 minutes. Remove and set aside.
  2. Preheat your grill or grill pan. Grill the corn on medium-high heat until charred slightly, about 10 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob and set aside.
  3. In a small bowl, mix mayonnaise, lime juice, and a pinch of salt. Stir in the crumbled Cotija cheese. This sauce will add a creamy, tangy flavor that complements the smoky corn.
  4. Divide the cooked chicken and grilled corn kernels into serving bowls. Drizzle the corn sauce over the top, then garnish with chopped cilantro, additional Cotija cheese, sliced jalapeños, or avocado if desired. Serve immediately for maximum freshness and flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep toppings separate and reassemble before serving to prevent sogginess.
  • Reheat chicken in a skillet or microwave, and re-toast or regrill the corn for best flavor retention.
  • This dish can be customized by adding hot sauce, sour cream, or extra cheese for extra zest.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main Course
  • Method: Grilling, Skillet Cooking
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal Kcal
  • Sugar: 4 g
  • Sodium: 520 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Find it online: https://www.serenarecipes.com/flavorful-weeknight-mexican-street-corn-chicken-bowls/